Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Whole chicken |
| 4 tablespoons | Light soy sauce |
| 1 tablespoon | Dark soy sauce |
| 1 tablespoon | Sake or Chinese rice wine |
| 1 \N | Onion, cut into 1/2-inch cubes |
| 3 slices | Canned pineapple, cut into 1/2-inch cubes |
| ⅔ cup | Juice from the pineapple can |
| \N If | necessary, thicken the pineapple sauce with a litle dissolved (about 2 pounds) |
| 2½ cup | Water |
| 1 tablespoon | Cornstarch dissolved in 2 Tablespoons water) |
| 1 tablespoon | Sasame oil |
| \N \N | Chinese parsley for garnish |
| 3 tablespoons | Salad oil |
| 3 cups | Oil for deep-frying |
MIXTURE A
Clean the cavity of the chicken with a cloth. Prick all over the skin with a fork. Wipe off any moisture. Place the chicken in a bowl. Pour Mixture A over the chicken and let stand for about 30 minutes. Remove the chicken and reserve the marinade.
Heat 3 cups of frying oil to 350F in a wok. Add the chicken and fry until golden, spooning hot oil over it from time to time with a ladle. Remove the chicken and drain on a rack. Pour off oil from the wok.
Heat 3 tablespoons fresh salad oil in the wok and sute the onions until they become fragrant. Add the reserved marinade and pineapple juice; bring to a boil. Add the water and chicken. Cover and cook for 25 minutes.
Remove the chicken when the liquid is reduced to 1 cup. Add the pineapple chunls top the liquid and cook over very low heat for 15 minutes.
Meanwhile, cut the chicken into 2-inch pieces, leaving the bone attached. Arrange them on a platter.
cornstarch. Sprinkle with sesame oil and stir well. Pour the sauce over the chicken, garnish with Chinese parsley (coriander) leaves and serve.
[Fu Pei Mei's Chinese Cooking; Japan; ISBN: 4-07-974788-8] Posted by Fred Peters.